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Traditionally, Corfiots tend to eat their main meal at midday, with simpler food in the evening. Though meat is eaten much more frequently these days, meals at home feature casseroles bulked out with lots of vegetables, such as the winter favorite fassoulada, a thick bean soup. Unless they cater to the local lunchtime trade, tav
Traditionally, Corfiots tend to eat their main meal at midday, with simpler food in the evening. Though meat is eaten much more frequently these days, meals at home feature casseroles bulked out with lots of vegetables, such as the winter favorite fassoulada, a thick be
Traditionally, Corfiots tend to eat their main meal at midday, with simpler food in the evening. Though meat is eaten mu
Traditionally, Corfiots tend to eat their main meal at midday, with simpler food in the evening. Though meat is eaten much more frequently these days, meals at home feature casseroles bulked out with lots of vegetables, such as the winter favorite fassoulada, a thick bean soup. Unless they cater to the local lunchtime trade, tavernas tend not to serve these home-style dishes, but prefer generic Greek dishes like moussaka and stifado (beef or rabbit cooked in a spicy sauce with small onions), plus the great Sunday-lunch and holiday dishes of the island, pastitsada (beef or rooster in a spicy tomato sauce served with pasta) and sofrito (beef casserole with garlic and parsley), or the third great dish of Corfiot cooking, bourdetto (fish cooked in paprika, sometimes curry-hot). In the island's resorts, tavernas will also offer grills (such as pork chops and steaks), plus omelets and (invariably frozen) pizzas. Your main courses should be preceded by a variety of dips and small salads, and perhaps some keftedes (meatballs), which you all share.
Corfiot restaurants usually take the form of psistaria, or grillrooms, where all the meat is cooked on charcoal. Most of these places also run a takeaway service, so you'll eat in the company of neighborhood families waiting in line for souvlaki, whole spit-roasted chicken, or lamb chops. The most economical choice here is pita: a wrap enclosing meat, french fries, salad, tzatziki, and sauce. Desserts are not a strong suit on Corfu, although many love karidopitta—walnut cake drenched in syrup. Locals head to a zacharoplasteio (patisserie) for a creamy cake, some baklava or galaktoboureko (custard pie). In summer, the last port of call is the gelatopoleio (ice-cream parlor). Corfu produces wines mainly from Skopelitiko and Kakotrigis grapes, all drinkable and many excellent. Most tavernas have their own house wine, served in carafes or jugs, and usually this is a good choice. Bottled water can be bought everywhere—Corfu's salty tap water is not one of its pleasures. Kali oreksi! (Bon appetit!)
Both local and international dishes are on the menu at this long-established and casually elegant restaurant on the Liston arcade. Start with a plate of steamed mussels or a salad, then move on to hearty Greek and Corfiot classics. Spicy bourdetto (fish stewed with hot red pepper) and braised lamb shanks in red wine are usually on the menu. Drinks and sweets are served from midnight to 2 am.
Everyone—not just sailors—will appreciate the spectacular location of this classy restaurant, tucked under the northern wall of the Venetian-era Old Fortress beside the yacht club harbor. The food is Greek but offers twists on traditional concepts, such as a cheese pie topped with honey, in a dish straight out of ancient times. Dishes from all over Greece include Santorini-style fava dip and a salad featuring local nouboulo ham (made from pork loin in a style similar to prosciutto) and the Greek version of ricotta.
A friendly Corfiot restaurant housed in a classic early-19th-century building just behind the famous Liston arcade, Rex has been a favorite of the locals since the early 20th century. Hearty stews are on the menu alongside examples of modern regional fare such as slow-cooked lamb shank with couscous and Corfu-style rooster. Look on the menu for specials that might also include some other unusual dishes.
The scene is as delicious as the food in this wonderfully romantic restaurant arranged around a 17th-century well on the most beautiful little square in the Old Town. Expect creative Greek and Mediterranean cuisine, with a menu that changes regularly according to the availability of the always fresh ingredients. You will encounter unusual pastas, imaginative salads, and standout dishes such as a tart with caramelized onions, mushrooms, and goat cheese; and slow-cooked veal cheeks with ginger, lemongrass, and honey. Accompany your meal with one of the single-estate Greek wines, or choose one of the selected global vintages. Kremasti Square is difficult to find, so be sure to get very specific directions from your hotel, or once in the Old Town ask directions from a local. Reservations are essential.
Avli specializes in mezedes, so you order a selection of these small dishes for sharing rather than your own main course. The young proprietors, Vasilis (front of house) and Christos (chef) source ingredients locally whenever possible and combine them in inventive and innovative ways, such as with the pork fillet, which comes accompanied by a sauce made from Corfu-grown kumquats. Standard local classics include tsigarelli (refried greens in a spicy-hot sauce), marinated anchovies, and zucchini fritters, while delicious pies change daily according to what's available.
Alk. Dari and Ath. Kavvada, Corfu Town, Corfu, 49100, Greece
Recently established and already in receipt of awards, this sophisticated eatery is located on the roof of the prestigious Cavalieri Hotel, overlooking the Historic Center and the sea. The menu is bijou but eclectic, incorporating international classics as well as select Greek dishes; it ranges from imaginative pastas, through seafood like swordfish with grilled vegetables, to USA Black Angus steaks, among other dishes.
Blessed with a startlingly wonderful location by a wave-lapped jetty in the little waterfront Faliraki area north of the Old Fortress, En Plo offers everything from snacks and pizzas to a full meal. Enjoy mezedes, a big variety of salads, and interesting pastas.
Corfu Town, Corfu, 49100, Greece
26610-81813
Known For
Unique location, where you can combine a swim with good food
To describe a restaurant's cuisine as "international" can imply that it is bland, but no one would ever say that about La Cucina. Renowned for its Italian cooking—and particularly handmade pasta—the menu also incorporates Thai curries, a raw fish bar, quirky takes on Corfiot staples, and even nods to British cuisine. Naturally, the establishment maintains its Italian roots in the classics of the country, like carpaccio and Florentine T-bone steak, while some dishes are more contemporary, such as linguine with goat cheese, cream, mushrooms, ham, zucchini, and saffron. Tuna fillet—an Italian favorite—comes with avocado, soy sauce, and lime, a hint of Asia that segues into full-fledged Thai with the curries. Pasta and pizza are made in-house in a glass-walled kitchen. On warm evenings, outdoor tables beckon, and the wide alleyways of the location are a delicious spot for people-watching. While waiting for a table, the Oenus Bar opposite, under the same ownership, is the place to sit and enjoy a drink accompanied by mood music.
Moustoxidi 13 at Guilford, Corfu Town, Corfu, 49100, Greece
26610-45799
Known For
Handmade pasta and pizza
Black Angus strip loin and Florentine T-bone steak on the grill
Lunatico is set in a secluded park-like garden, in the grounds of a former psychiatric hospital, hence the name. It's popular among Corfiots for good coffee and decent baguette sandwiches. A play park in one corner keeps children occupied.
A local favorite for lunch in town is located near San Rocco Square in the center of Corfu's commercial district. It caters particularly to residents—many of them discerning civil servants and lawyers from local offices—who savor the chef's tasty and filling traditional dishes of the day, like fried fish with garlic sauce. They might also include pastitsio (baked ground meat and pasta layered with béchamel) or the rabbit stifado (stewed with onions, tomato, and spices). You might encounter seasonal favourites such as briam, a delicious meld of summer vegetables cooked in oil.
This wine bar–and-bistro is as famous for its food as for a very extensive wine list and a magnificent outlook across the Old Port to the massive walls of the New Fortress. Using pure ingredients from small producers all over Greece, the menu takes traditional Mediterranean dishes and moves them into trendsetting territory. Octopus tempura, marinated anchovies, and salmon carpaccio make meze-inspired starters, and you might follow with a herb-encrusted rack of lamb or basil butter–dressed salmon fillet accompanied by briam, the local ratatouille.
Donzelot 23, Corfu Town, Corfu, Greece
26613-02325
Known For
Exclusively Greek wine list, featuring the country's best vintages
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